This bright Mexican soup with chicken and vegetables makes a heart-warming meal that is full of typical Mexican spices and flavours like lime, corn and black beans. Cook it on the stovetop, or use your slow cooker or pressure cooker for a set-and-forget meal that the whole family will love!
Why you’ll love this recipe
- Quick and easy. This is one of the simplest, most delicious soups you can make. Just one pot. Ready in less than 20 minutes. And most of that is hands-off time!
- Use a rotisserie chicken for an even faster dinner.
- Super comforting. Serve it with crunchy tortilla chips, sour cream and your favourite Mexican sides for a simple, complete and satisfying family meal.
- Healthy. Packed with chunky vegetables, protein and fiber-packed black beans and chicken, it makes a nutritious and filling lunch or dinner.
- Freezer friendly. This soup stores and re-heats beautifully and tastes even better the next day. And it can be prepped ahead for a quick dinner on a busy weekday.
- Slow cook, stovetop or pressure cook. Pick your favourite. I’ve included methods for all below!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Chicken breast. The chicken is poached in a Mexican flavoured broth and is shredded and re-added at the end. Alternatively, a rotisserie/BBQ chicken from your local supermarket makes an easy shortcut if you are short on time. Just toss it through the soup at the end.
- Canned tomatoes. Roasted canned tomatoes add a lovely, smoky flavour to the soup, but regular diced tomatoes work too.
- Veggies. I use celery, carrot, potatoes, onion and corn, diced for a chunky vegetable soup. But feel free to use whatever fresh or frozen Mexican style vegetables that you have on hand.
- Mexican spices. A mix of cumin, sweet paprika and oregano are added to season the broth.
- Cayenne/chilli is optional, for a little heat. Feel free to omit them for a milder flavour.
- Lime. Fresh lime juice is added to the soup, but I also recommend serving extra lime wedges on the side.
Step by step guide
Stovetop instructions;
1. Slice the chicken breasts into thirds so that they cook through in less time. Place the chicken, diced vegetables and all of the ingredients together in a large pot. Simmer until the chicken pieces are cooked through and the vegetables are tender.
2. Carefully remove the chicken pieces from the broth and shred them using two forks. Stir the shredded chicken back through the soup and serve with your choice of toppings.
Slow/pressure cooker instructions;
This is a soup that is perfect for slow cooking. Just put everything (including the chicken pieces) into the bowl of your slow cooker on low for 6-8 hours or high for 3-4 hours. For the pressure cooker, select the ‘soup’ setting or cook on manual for 15 minutes.
The chicken breast will be tender and ready for shredding. To finish it off, just shred the chicken, toss it back through and serve!
Full ingredient list and instructions are found in the recipe card below.
Expert tips
- The chicken breast is poached in the broth as it cooks, but can be substituted for some shredded rotisserie or leftover chicken like this air-fryer version, to save time. If you do use chicken that is already cooked, add it at the end to warm through rather than adding it at the start, to prevent it from over-cooking.
- Need it vegetarian? Swap the chicken stock for vegetable stock and omit the chicken breast for Mexican vegetable soup.
- This is a soup that can be cooked on the stovetop in around 15 minutes. But it can also be cooked in a slow cooker or Instant Pot/pressure cooker. Cooking it this way lets the chicken become fall-apart tender and ready for shredding. Just set it aside and let your cooker do all of the work! After shredding the chicken, nothing else is required except adding your favourite toppings.
- To make it smokier, add a little smoky paprika to taste (around ½-1 tsp) or Chipotle powder.
Extra topping ideas
This soup makes a complete meal on its own, but can also be served with a selection of your favourite garnishes. Choose from the list below, or add your own!
- Toasted tortilla strips
- Crumbled, salted tortilla chips
- Diced avocado
- Chopped coriander/cilantro
- Sour cream
- Shredded cheese like cotija, Manchego, Monterey Jack or tasty cheddar.
- Jalapenos
- Guacamole
FAQs
While tortilla soups often include chicken broth and shredded chicken, some easy substitutions can be made to make this dish vegan or vegetarian. Leave out the chicken and swap the chicken stock for vegetable stock. Top with crunchy chips and your choice of vegan toppings.
Aside from the suggested toppings like crushed tortilla chips, sour cream and avocado, you can also serve this soup with your favourite Mexican foods like beef tacos, burritos, quesadillas, Mexican rice, chips and guacamole or roasted corn.
This soup will keep in the fridge for up to 4 days. Allow it to cool completely before adding it to the fridge and store it in a good quality, airtight container with a tight fitting lid. It can also be frozen for up to 3 months (soup only, no toppings).
Related recipes
Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let me know how you went!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.
Mexican Soup with Chicken
Ingredients
- 2 chicken breasts or add a shredded rotisserie chicken at the end instead
- 4 cups liquid chicken stock or use vegetable stock if preferred
- 1 brown onion chopped
- 2 carrots finely diced
- 2 celery stalks diced
- 1-2 potatoes finely diced
- 1 cup corn kernels frozen
- 4 garlic cloves chopped
- ½ tbsp dried oregano
- 1 ½ cups black beans (1 can)
- 1 ½ cups diced canned tomatoes 1 x 400g can
- 1 tbsp tomato paste heaped
- 1 tsp dried chilli or, to taste
- 1 ½ tsp sweet paprika
- 1 ½ tsp cumin ground
- juice of ½ a lime juice of half a lime
Optional Toppings (choose your favourite)
- sour cream
- chopped avocado
- fresh coriander (cilantro)
- tasty cheese grated
- tortilla strips tortilla chips, crumbled
- lime wedges
- guacamole
- jalapenos
Instructions
For slow or pressure cooker
- Place all of the soup ingredients together in the slow or pressure cooker.
- For slow cooker, select either 'LOW' setting for 6-8 hours or 'HIGH' setting for 3-4 hours. For pressure cooker, select the 'SOUP' setting, or 'manual' setting and cook for 15 minutes.
- Once cooked, remove the chicken and shred with two forks. Return the chicken to the soup and stir through.
- Serve immediately in bowls and add your favourite toppings (sour cream, grated cheese, chopped avocado, guacamole, fresh coriander, lime wedges, jalapenos and crumbled tortilla strips). Enjoy!
For stove top
- Slice the chicken breasts into 2-3 pieces each and place all of the ingredients into a large pot.
- Bring the soup to a boil and then simmer over medium heat for around 15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Once cooked, remove the chicken and shred with two forks. Return the chicken to the soup and stir through.
- Serve immediately in bowls and add your favourite toppings (sour cream, grated cheese, chopped avocado, guacamole, fresh coriander, lime wedges, jalapenos and crumbled tortilla strips). Enjoy!
Notes
- The chicken breast is poached in the broth as it cooks, but can be substituted for some shredded rotisserie or leftover chicken, to save time. If you do use already cooked chicken, add it at the end to warm through rather than adding it at the start.
- Need it vegetarian or vegan? Swap the chicken stock for vegetable stock and omit the chicken breast for Mexican vegetable soup. Top with your favourite vegan or vegetarian toppings.
- To make it smokier, add a little smoky paprika to taste (around ½-1 tsp) or Chipotle powder.
- You can swap black beans for red kidney beans.
- Cooked soup will keep in the fridge for up to 4 days. Or it can be frozen for up to 3 months. The soup freezes perfectly in an airtight container (soup only, no added toppings).
- The nutrition values are for the soup only and don’t take into account the types toppings you add!
Nutrition
Are you following us on Facebook, Instagram and Pinterest?
Update Notes: This recipe was originally published in June 2019, but was re-published with new information and photos in July 2021.
Jaimie says
The minute you put the word ‘Mexican’ in something, it’s safe to say you have me hooked! This looks ultra delicious and just what I need in this weather! ‘Taco Tuesday’ is about to get a makeover at my house *drools*.
Andrea Geddes says
Hi Jaimie! Thank you so much! Yes, it would be perfect with a taco night. I hope you love them. Andrea 🙂
Sarah says
We love Mexican food, this is a great recipe to add to our rotation, especially in the cooler months. Would love this with a big dollop of sour cream on top, yum!
Andrea Geddes says
Thanks Sarah! It is a lovely, warming and healthy family dinner. I hope you love it!
Robyn says
This looks so healthy and comforting, perfect for the miserable wet day we have had in Sydney today! My toddler would absolutely love this dish!
TheCookingCollective says
This soup is perfect for those rainy days Robyn! It gets the tick of approval from my kids, they love the mild Mexican flavours and adding their favourite toppings.
Sylvie says
What a delicious and original soup recipe, definitely need to try it this winter! Love all the topping options as well, so you can make it slightly different each time!
TheCookingCollective says
Hi Sylvie! Thank you- it is such a favourite for all ages in our home. The toppings are so versatile and delicious!
Sally says
I love how the pressure cooker allows you to have meals that would usually take all day to make, ready on a weeknight. It’s the best! Love the look of this soup – so many delicious flavours!
TheCookingCollective says
Hi Sally! My pressure cooker is my favourite kitchen appliance! It makes the most amazing dinners in such a short time.